Sunday, 5 May 2013

Ginger Chicken...when the heat strikes!!!

Ginger Chicken cause Summer is here…yikes!!! Hate it…not Ginger Chicken but Summer!!!..the Delhi Summer...its hot and humid…and of course that
means I will make things that require the least amount of chopping, cooking
etc…quick in and out of the kitchen…and this fits the bill...our lunch
yesterday…

Ginger Chicken

Ingredients:

Chicken
thighs, boneless and skinless, 500 gms

Onions,
finely chopped, 1 large

Light
Soy Sauce, 4 tbsp

Vinegar,
4 tsp

Honey,
2 tbsp

Fresh
Ginger, finely grated, 2 tbsp

Oil,
2 tbsp

Water,
about ¼ cup

Sesame
seeds, 1 tbsp

Green
onions, for garnishing

Salt
and Pepper, if needed to taste

Instructions:

Wash and clean the chicken. Remove all the extra fat and cut into
bite sized pieces.

Whisk together the light soy sauce, vinegar, honey, and ginger
together in a bowl. Add in the chicken and mix well. Marinate for at least half
an hour. Once ready to cook, strain the chicken from the marinade and keep
aside.

Heat a wok or frying pan over medium heat and add oil. Once hot, add
the chicken and stir fry in batches till almost done. Do remember that the
chicken and marinade have honey in it so if the pan is too hot , the sugar will
burn and get bitter; if the pan is too cool, chicken will braise in its own
water instead of frying. Please adjust heat accordingly.

Once done, take the chicken out and keep aside.

Add the chopped onion and the reserved marinade to the pan. Fry for
10-15 seconds and add the water. Let the mixture come to a boil and reduce the
heat. Let it simmer for a couple of minutes till onions go soft and the sauce
reduces to coating consistency. Check and adjust seasonings.

Add the chicken back in and mix well. Add in the sesame seeds, mix
and take the chicken off heat.